Ingredients
Scale
- 1 pound broccoli, cut into florets (about 6 cups)
- Water, enough to cover bottom of pan
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk (1%)
- 2/3 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon kosher salt, plus more to taste
- Pinch ground mustard (optional)
- Pinch cayenne (optional)
Instructions
- Place broccoli in a large saucepan with about 1 cup of water (enough to just cover the bottom). Bring to a simmer over high heat, cover, and cook until bright green and crisp-tender, 4–5 minutes. Drain and place in a bowl, keeping warm.
- Wipe the pan dry, then melt butter over medium-low heat. Sprinkle flour over the butter and whisk constantly until golden, about 1 minute.
- Slowly whisk in milk, simmering until sauce thickens, about 3 minutes.
- Reduce heat to low and whisk in cheddar cheese a small handful at a time until fully melted. Stir in Parmesan, salt, and optional mustard and cayenne. Taste and adjust seasoning.
- Serve the broccoli warm with cheese sauce on top, or gently stir the broccoli into the sauce before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet over medium heat or in the microwave. Warm cheese sauce separately if needed.
- Freeze in an airtight container for up to 3 months, then thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian